publication . Article . 2013

EFFECT OF TEMPERATURE ON THE PROCESS OF BEER PRIMARY FERMENTATION

Miriam Solgajová; Helena Frančáková; Štefan Dráb; Žigmund Tóth;
Open Access English
  • Published: 01 Feb 2013 Journal: Journal of Microbiology, Biotechnology and Food Sciences, volume 2, pages 1,791-1,799 (issn: 1338-5178, Copyright policy)
  • Publisher: Slovak University of Agriculture
Abstract
Beer is a very popular and widespread drink worldwide. Beer may be defined as a foamy alcoholic drink aerated by carbon dioxide that is formed during fermentation. Sensorial and analytical character of beer is mainly formed during process of primary fermentation. Our work has monitored the influence of temperature of fermentation substrate on the process of primary fermentation during beer production. Obtained values of temperature and apparent extract out of four brews of 10% light hopped wort has been recorded, during the process of primary fermentation carried out in mini brewery of SPU. We have compared our results with theoretical values of primary fermenta...
Subjects
Medical Subject Headings: food and beverages
free text keywords: temperature, primary fermentation, beer, apparent extract, yeast, saccharization, lcsh:Microbiology, lcsh:QR1-502
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